Rosemary Pumpkin Flatbread. Yeast-free
User Reviews
5
Rosemary Pumpkin Flatbread. Yeast-free
Description
This yeast-free Rosemary Pumpkin Flatbread combines whole wheat and white flours with pumpkin puree and dried herbs to form a delicate dough that rests briefly before being shaped and cooked on a hot skillet. Walking the line between soft and lightly chewy, the flatbreads browns on both sides to develop flavor and texture. The addition of rosemary, thyme, and garlic powder lends a savory, herby aroma that typifies this bread's character.
Prepared without yeast, the dough needs only a short rest period, making this flatbread a quicker alternative to traditional risen breads. The flatbreads can be served warm alongside soups, stews, or as a vehicle for toppings and dips.
Adjust water or non-dairy milk to achieve the proper dough softness, and handle gently to preserve tenderness. The flatbreads can be cooked on a stovetop or puffed over a gas flame for a different texture and appearance. Optional oil during cooking can enhance browning and flavor.
Ingredients
- 1 cup whole wheat flour or white whole wheat flour
- 1/2 cup unbleached white flour or all purpose flour
- 1/2 tsp salt or to taste
- 1/4 tsp baking powder
- 1/2 tsp dried rosemary or 1 tsp chopped fresh
- 1/4 tsp thyme
- 1/4 tsp garlic powder
- 1/2 cup pumpkin puree
- 2 tsp neutral cooking oil omit for oilfree, generic cooking oil
- 2 to 4 Tbsp water or non dairy milk
Instructions
- In a bowl, whisk the flours, salt, baking powder and herbs.
- Add pumpkin [puree and oil and mix in.
- Add water 1 tbsp at a time to make a smooth soft lightly sticky dough. Cover the dough and let it sit for 15 to 20 minutes.
- Oil hands and knead for a minute. Add a tablespoon of flour if needed if the dough is too sticky. Divide dough into equal parts and shape into balls. Keep the balls covered with a kitchen towel.
- Flatten a ball and dust with flour. Roll the ball into a flat circle.
- Heat a thick bottom skillet over medium high heat. When the skillet is hot, place the rolled out flatbread in the skillet. Cook the flatbread for 45 seconds to a minute per side.Flip and cook the other side.
- After the first flip you can continue cooking on the skillet or puff it directly on a gas flame. Flip and cook both sides 15 to 20 seconds more if using the skillet, until golden brown spots on both sides. You can apply some oil during cooking. Do not overcook the flatbreads. Cooking time depends on the thickness of the flatbread, so adjust accordingly.
- Brush oil or vegan butter (optional). Store in paper towel lined container or kitchen towel for the day. Cool completely to store in an airtight container in the refrigerator for upto 4 days. Warm on the skillet or microwave before serving.
Notes
- For a gluten-free alternative, consider using the linked sweet potato flatbread recipe tailored for gluten-free diets.
- Resting the dough for 15 to 20 minutes before shaping helps hydrate the flour and eases rolling.
- Cooking time is brief; avoid overcooking to keep the flatbreads soft and tender with light golden spots.
- Oiling the skillet or brushing oil on flatbreads during cooking improves browning and flavor but can be omitted for oil-free versions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Calories | 96kcal | 5% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Sodium | 147mg | 6% |
| Potassium | 116mg | 2% |
| Fiber | 2g | 8% |
| Vitamin A | 2860IU | 57% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 17mg | 2% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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